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Bluebeard Coffee Roasters - Ecuador El Panaco Gold Cup

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Ecuador El Panaco Gold Cup (#442)

Bluebeard Coffee Roasters

Bean Box Top Shelf

Roast: Light roast coffee, whole bean, 8 ounces

Type: Single Origin

Tastes: Cherry, Cinnamon, Chocolate

Scarcity: Seasonal

Bean Box Breakdown

Ecuador is one of the true coffee gems of Latin America, for those who know to look beyond the surface: while 80% of Ecuadorian beans are instant-coffee Robusta beans, their mountain-grown Arabica coffees are a prized rarity. These specialty roasts come from small family farms, in very small quantities, so Ecuador often flies under the radar in specialty coffee circles-- making it a lovely secret among coffee lovers that Ecuador produces perhaps some of the most sublime single origins in the Latin American region. The altitude and climate combine to produce wonderfully soft, balanced coffees, ever-so-slightly acidic, with clean notes of cinnamon, cardamom, and cocoa.

This special lot from Bluebeard Roasters, El Panaco, is not only a rare, beautiful example of Ecuadorian coffee, it's a gold medal winner: #1 in the Taza Dorada, or Golden Cup, competition. 100 Ecuadorian farms compete every year for this honor, which identifies the very best local beans, connects farms to exporters, and encourages farmers like Richard Granda to go the extra mile for a great cup. These beans have just arrived in the city, and we think it's one of the best new coffees in Seattle right now: we love its bright cherry-cola notes and clean, cinnamon-spiced chocolate cake finish. You could say it takes the (chocolate) cake...

Bluebeard Coffee Roasters Story

This Taza Dorada–winning lot comes to us courtesy of producer Richard Granda. The microregion of Sitio Cango Nuevo in the Puyango region sits at about 1400 meters above sea level, hosting Granda's evenly mixed lot of Bourbon, Caturra, and Typica. He manually machine depulps the same day as the harvest, ferments in a tank for 14 hours, then follows with three washings. His coffee is then set on raised beds in a parabolic dryer, where it is moved three to four times per day until it is stable and dried. A sweet, round cup with a nice body. Notes of chocolate cake, blood orange, rainier cherry, cola, and tamarind.

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